Born and raised in Livorno, a port city on the Western coast of Tuscany, Chef Riccardo found interest in observing his parents cook since young and developed his passion for cooking at the age of six. He pursued his studies at the Institute of Professional Serving, Hospitality and Catering in Italy, being professionally trained in regional Italian cuisine and culinary art. After which, Riccardo spent the last 15 years working with many F&B veterans and under the mentorship of various Michelin-star chefs to hone his culinary skills as a Head and Sous Chef at top-rated and Michelin-star restaurants.
As an avid traveler, Riccardo takes pleasure in exploring and adopting inspiration from international cuisines. He took the first step out of his hometown in 2012 and landed in Singapore, as his first pit stop out of Italy. Riccardo stands firm on his belief in utilizing natural, organic and sustainable ingredients to preserve and educate diners on the authentic flavors of Italy; complemented with his modern and innovative cooking methods on classic Italian dishes.
Diners can look forward to his must-try signature dishes highlighting Riccardo’s interpretation of Cacciucco, classical Tuscan fish stew served with premium sustainable seafood; Carbonara Spaghetti with Mazzancolle prawn, scallops and desiccated egg; and 47°C cooked salmon served in herb-infused glass.
The multi-faceted Chef Riccardo is excited to embark on his pioneer with the Hilton in Singapore to instill new ideas and reinstate the nostalgic flavors of Italian cuisine through his culinary expertise and exceptional plates at il Cielo for guests to savor the authentic flavors of Italy with a contemporary take on each of his dishes.
Restaurant: il Cielo, Hilton Singapore Hotel
The Colours of Tuscany with the wines of Castello ColleMassari and Grattamacco